Hazard Analysis and Public Health: A HACCP Approach

Globalisation has increased sea export forwarding, making it possible to eat food from all over the world. The product availability has made essential the need for governments to enforce regulations and standards, which include securing food during transit. These requirements involve preserving the edibles from the moment they are produced at the factory, during transit, when the product is in storage, and when it waits on the supermarket shelf to be picked up by the customer.

Food quality professionals can ensure food and products' safety by implementing a Hazard Analysis and Critical Control Points (HACCP) plan. You can begin your educational journey by grasping the HACCP principles, understanding the system's applicable regulations and determining requirements to integrate a robust structure. You'll gradually explore planning strategies, the process flow, the hazard analysis framework, and the risk severity control of a product to ensure you have a solid understanding of the HACCP fundamentals.

After finishing this course, you will thoroughly understand the significance of safety design in manufacturing. You will also learn to identify hazards, analyse risks, and develop controls to guarantee the safety of the goods and your employees. Furthermore, you'll know the steps for implementing a HACCP plan, using statistical techniques, and system maintenance. HACCP experience on your CV will impress prospective employers and boost your chances of achieving management roles. Get ready for a promotion or start a new career path as a food safety auditor or consultant! Enrol now.